American
Texas-Style Smoked Brisket
Texas-style barbecue brisket with peppery bark, oak smoke, melted tallow, tender flat, and juicy point.
12 servings · 40 minutes prep · 720 minutes cook
Ingredients
Brisket and Rub
- 1 whole packer beef brisket, 12-14 lb, 12-14 lb, trimmed to a 1/4-inch fat cap
- 1/4 cup kosher salt
- 1/4 cup coarse black pepper
- 1 tbsp granulated garlic
- 1 tbsp avocado oil
- 1/2 cup beef tallow, melted
Directions
Trim and Season
- Trim hard fat and ragged edges from the whole packer beef brisket, leaving an even 1/4-inch fat cap. Rub lightly with avocado oil.
- Mix the kosher salt, black pepper, and granulated garlic. Season the brisket evenly and refrigerate uncovered 12 hours.
Smoke and Wrap
- Heat the smoker to 250F with oak or post oak. Smoke the brisket fat side up until the bark is dark and the internal temperature reaches 165-175F, 6-8 hours.
- Lay the brisket on unwaxed butcher paper, spoon the beef tallow over it, wrap tightly, and return it to the smoker.
- Cook until the thickest part probes tender and registers 200-205F, 4-5 hours more.
Rest and Slice
- Rest the wrapped brisket in an insulated cooler until the internal temperature falls to 150F, 2-4 hours.
- Slice the flat across the grain and cut the point into thicker slices or burnt-end cubes.
